Philippe’s Sardines come directly from the harbour of Saint-Gilles-Croix-de-Vie, the only French harbour to have obtained the prestigious “Site Remarquable du Goût” award. The sardines are fished at the best time of the season following sustainable fishery practices. According to tradition they are trimmed by hand, placed one by one in beautiful tins designed by artists and covered with extra virgin olive oil. High quality sardines are like good wine. They improve with time (up to 10 years) and will slowly confit in the oil and reach their full flavour. We offer two different vintages of Philippe’s Sardines: 2014 (two years old) and 2012 (4 years old). It is fun to taste them next to each other! They are delicious already but will easily keep, and improve, till 2024!!!!
Philippe & Claudie's Sardines will keep for up to 10 years, unopened at room temperature. Turn the tin every 6 months and your sardines will get better as they age! Once open keep refrigerated and consume within 3 days.
How to use
If you want to keep and age them, store them in a cool dark place and turn the tin every 6 months to make sure the sardines are evenly bathing in the olive oil. If you want to enjoy them now, just serve them at room temperature with their flavourful oil. Whether you eat them as-is or you debone them first is a question of preference!
115g - Sardines, olive oil, salt
Sardines are one of the healthiest fish you can eat and they are immensely versatile. They make an almost instant meal and great aperitif canapés!
- Serve them just out of the can with good bread: drizzle some of the flavourful oil on your bread, add a sardine and enjoy! Or do like the French and eat them with bread and plenty of butter.
- They are lovely on bruschetta with some roasted beetroots, or raw fennel, or pickled onions, or mashed avocado or just a drizzle of lemon juice. The possibilities are endless!
- Or eat them with some cream cheese on pumpernickel bread
- Hard boil 2 eggs and mash together lightly with drained sardines & a little bit of mayonnaise. Spread on a fresh soft roll or a bagel. Top with a slice of tomato.
- Heat them up slowly in a pan, sprinkle with soy sauce, and serve over hot rice with a dash of hot sauce and a drizzle of Glauco's Oro Neor balsamic vinegar
- Make a super healthy salad: greens, sardines, a spoon of cottage cheese, and a drizzle of Glauco's Oro Nero, or add them to a pasta salad (and use the oil to make your dressing)
- Make a very simple pasta sauce with a can of sardines, raisins, pine nuts, fresh or sun-dried tomatoes, sauteed garlic, onions, and spinach. It's quick, simple, and really, really good.
What about Philippe & Claudie
Philippe & Claudie
Locally caught at the best moment of the season and canned by hand
Philippe’s family has been canning sardines for more than 100 years in the harbour of Saint-Gilles-Croix-de-Vie, in the Vendée region in West of France. Claudie is a passionate Epicurean, lover of all that is good and beautiful. In 2004 they decided to join forces to change the image of canned sardines and create an exceptional product.
Recipe with Vintage Sardines in Olive Oil
- Sardine Rillette